Fast cook food product

FIELD: food-processing industry, in particular, production of fast cook food products used in individual and public catering.

SUBSTANCE: fast cook food product is prepared from raw material of animal or plant origin of any sort or from mixture thereof by grinding; introducing flavor additive and complex structuring additive; forming; thermal processing and drying without sublimation process for obtaining of product with fine-dispersion, moisture-absorbing, porous and moisture conducting structure. Said product is further flooded for bringing it to ready state. After flooding, ready product has following structural-mechanical properties: P=(5.0-600)·104; A=(50-900); Q=(100-2,000), where P is shear strain, Pa, A is cutting strain, J/m2, Q is maximal shear strain, Pa. This product does not require vacuum package or package filled with inert gas and also does not need employment of refrigerating chambers.

EFFECT: prolonged shelf life of at least one year and provision for keeping of initial quality.

3 ex

 

The invention relates to the food industry and can be used in the field of private and public power in the production of food of fast preparation.

Food fast food made from raw materials of animal or vegetable origin of any degree or mixtures thereof.

Known solution for producing food products with quick cooking ready meals, including meat, semi-finished products, made in the form of pellets (EN 2112406 C1, 10.06.1998).

The disadvantages of this solution include the following. Processed meats - chicken, meatballs, etc. are obtained in the form of kiseleobraznogo amorphous mass, which reduces their appearance and taste. To get ready meals require additional heat treatment. When this solution to obtain food requires high energy costs and a large amount of expensive production equipment.

Well-known solution to obtain a molded product from raw materials of animal origin are of high quality and solid patterns, which are manufactured products in the form of finished products (Collection of recipes of dishes for catering, M., Economics, 1982, p.66-68; SU 1824163, 30.06.1993).

The disadvantages of these solutions should be about the bear following. Imposed certain restrictions on the quality of the raw materials used; the resulting product has a limited shelf life or must be stored in special cooling chambers, which limits the possibility of its use in emergency or extreme situations. It should be noted that for the production of products on these technologies require high energy costs and a large amount of expensive production equipment.

Known dry food products from vegetable raw materials, the production of which perform the washing of raw materials, sorting, dehydration by blowing coolant or infrared radiation, sorting, packaging and storage (Katz Z.A. Production of dried vegetables, potatoes and fruits), Food industry, 1976).

The disadvantage of this product is slow recoverability in the preparation of ready meals and short term storage of dry product.

The closest one is taken as the prototype of the known dry food product "Anchor" (EN 2140170 C1, 27.10.1999). This product does not require cooking when using it. The diet is made from a mixture of leguminous substances and seasoning. It also contains the protein-containing component, glycerin, vitamin mixture and beta-carotene (10%solution). In the production of food meet the t preparation and cleanup legumes raw materials, metering and mixing of the components, then legumes raw materials together with vegetables, seasonings and salt is subjected to boiling, after which the product is dried. Next press briquettes and packaged.

The disadvantages of the known food composition briquetted product are low calorie due to the relatively high content of proteins and a limited shelf life due to oxidative degradation of fat, which is not stable and has contact with the ambient air through the gas-permeable packaging lacquered cellophane, and oxygen contained in the product.

The present invention is to improve the functionality of food products, increase its shelf life and extended field use.

The problem is solved as follows. Food of fast preparation of raw materials of animal or vegetable origin of any degree or mixtures thereof obtained by grinding, the introduction of flavour and complex structure-forming additives, including the following components:

phosphate additives, sodium bicarbonate or ammonium bicarbonate, tartaric acid, zheleobrazovatel, sulfur-containing amino acids, potassium alum, triethylcitrate, disaccharides, reducing sugars, surfactants, uksusno the acid and wheat flour. Then perform forming, heat treatment and drying to a moisture content of not more than 30% without using sublimation to obtain a product with fine, absorbent, porous and vlagoperenosa structure. Further product Obvodny for 0.5-6.0 minutes to make it ready for use, with the result of watering the finished product is characterized by the following values of the structural-mechanical properties:

P=(5,0-600)·104;

A=(50-900);

θ=(100-2000),

where P - voltage cutoff, PA;

And the work of cutting, j/m2;

θ ultimate shear stress, PA.

Of new food products can be produced prepared foods, ready meals or fillers for other products given formula and varying degrees of consistency.

Foods ready to eat after their watering hot or cold liquid, such as water, broth, milk. At the same time they acquire the original form, drying the molded products (cutlets, meatballs, etc.).

Technical result provided by the invention, consists in the following. The dried product has a long shelf life. It does not require special packaging (vacuum or filled with inert gas and the like) and there is no need storage in refrigeration camerama, when watering hot or cold liquid product has the following structural-mechanical parameters under which it does not lose its juiciness and at the same time not falling apart.

The product is obtained as follows: raw materials of animal or vegetable origin of any degree or mixtures thereof is subjected to heat treatment, for example, cooking. Then crushed and turned into the crushed raw materials with dispersed structure. The processes of cooking and grinding of raw materials can be combined and performed simultaneously. Then boiled, crushed raw material is introduced structure-forming additives and flavorings and formed into the finished product.

Complex structure-forming additive (DCC) consists of the following components: phosphate additives, sodium bicarbonate or ammonium bicarbonate, tartaric acid, zheleobrazovatel, sulfur-containing amino acids, potassium alum, triethylcitrate, disaccharides, reducing sugars, surface-active substances (surfactants), acetic acid, wheat flour in the following ratio, respectively, wt.%: (0,1-0,4): (1,0-5,0): (0,1-1,0): (1,0-20,0): (0,2-0,3): (0,05-0,5): (0,1-0,5): (0,2-0,4): (0,1-0,5): (0,001-0,1): (0,1-0,5): (1,0-20,0). The finished product has a moisture content not exceeding 30%.

In the complex structure-forming additives (CFCs) as the phosphate additives used poly - or pyrophosphates. As is zheleobrazovatel use, for example, agar-agar, carrageenan, as well as sulfur - containing amino acids cysteine and methionine. As disaccharides enter, for example, sucrose, maltose, lactose, as well as reducing sugars, such as glucose, xylose, and arabinose. As the surfactant used, for example, mono-, diacylglyceride fatty acids and/or their derivatives; mono-, diglycerides diatsetilvinny and/or fatty acids.

In the process of manufacturing a food product formed by the frame, which ensures the retention of the fibers and creates a spatial-porous structure, which is necessary for conducting fluid inside the volume of the product when it is saturated with moisture.

Moreover, the product has such a structure that makes it able to absorb and retain a specified amount of liquid relative to the weight of the product in flooding.

The molded product is subjected to drying, which may be performed in one or several stages, as in the traditional way, and installations of electrically heated, for the facilities using plant and/or hydrocarbon fuel, microwave installations (installations of ultra-high frequency), IR installations (installations infrared thermal radiation), for plants with ultrashort radiation.

Received food product is a dry product with a porous hygroscopic with what ructural, molded in the form of cutlets, meatballs, etc.

The product is able to recover quickly under the influence of moisture after saturation it hot or cold fluid through 0.5-5 minutes without further heat treatment. As liquids can be used water, milk, broth. From dry products can also be obtained jellies, mousses, drinks, etc.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1. Fast food meat.

The raw material is the muscle tissue of cattle, which is subjected to cooking in water at a temperature of 100°C for 3.5 minutes to a temperature in the centre of the product 72°C. the product is Then milled on a lattice hole diameter of 2 mm and mix it with flavor additives: salt - 0,5%, spices - 4%, and also introduce a complex structure-forming additive in the amount is 3.21%. In the mixer of any type mix all the ingredients for 2.5 minutes.

The product molded in the form of cutlets and sent for heat treatment, and then at a temperature of 70°dried to a moisture content of 3%.

When preparing product for use in a container of meatballs pour hot water and incubated for 3 minutes, after which the remaining water if the indicate. The resulting product is ready to use and it has the following structural-mechanical properties:

- voltage cutoff P=25·104PA;

- work cutting And=400 j/m2;

the ultimate shear stress θ=900 PA.

From 30 g of dry product with a moisture content of 6% is obtained Burger after the flooding of a weight of 90 g

Example 2. Product quick cooking of the beans.

The raw material are beans, as well as the flavoring they use eggs, onion, sour cream, milk, semolina.

Beans boiled, cooked puree, mix it with hot semolina porridge, introducing a raw egg and fried onions. In the resulting heat-treated, crushed product introduce complex structure-forming additive in the amount of 13.3%.

The resulting mass is formed into patties, paneer them in flour and lay out on a tray, and then performing heat treatment by drying at a temperature of 85°to a moisture content of 10%.

The obtained dry patties ready to use after the flooding of hot liquid, with 30 g of dry product with a moisture content of 6% of the product is obtained after the flooding of a weight of 90 g

The finished product has the following structural-mechanical properties:

- voltage cutoff P=10·104PA;

- work cutting And=100 j/m2;

the ultimate shear stress θ=500 PA.

P the emer 3. Product fast food fish.

Raw meat is mullet separated from the large bones. It is washed and subjected to cooking temperatures of 72°in the centre of the product. Then shredded in a lattice hole diameter of 2 mm and mixed with flavor additives in a mixer of any type. Flavors are: salt - 1.5% and spices - 4%. After stirring introduce a complex structure-forming additive in the amount of 9,401%. Mixing after the introduction of the ingredients perform in the mixer for 2.0 minutes, and then further pulverized in the emulsifier.

The product molded in the form of fish sticks, dried at a temperature of 100°and then in air at a temperature of 30°within 24 hours to a moisture content of 4%.

When preparing product for use in a tank with fish sticks pour the warm broth with a temperature of 35°after 4 minutes of exposure the rest of the broth is poured. The resulting product is ready to use and it has the following structural-mechanical properties:

- voltage cutoff P=40·104PA;

- work cutting And=300 j/m2;

the ultimate shear stress θ=1000 PA.

From 7 g of dry product (weight of fish sticks) at a humidity of 5% receive fish stick after the flooding of the weight 21,

Food of fast preparation of raw material LM is now or vegetable origin of any degree or mixtures thereof, characterized in that it is obtained by grinding, the introduction of flavour and complex structure-forming additives, including the following components: phosphate additives, sodium bicarbonate or ammonium bicarbonate, tartaric acid, zheleobrazovatel, sulfur-containing amino acids, potassium alum, triethylcitrate, disaccharides, reducing sugars, surfactants, acetic acid and wheat flour, and then perform forming, heat treatment and drying to a moisture content of not more than 30% without using sublimation to obtain a product with fine hygroscopic porous and vlagoperenosa structure and with a shelf life of not less than one year that do not require vacuum or filled inert gas packaging and refrigerating chambers, which further Obvodny for 0.5 to 6.0 min to bring the product until ready for use, with the result of watering the finished product is characterized by the following values of the structural-mechanical properties:

P=(5,0-600)·104;

A=(50-900);

θ=(100-2000),

where P - voltage cutoff, PA;

And the work of cutting, j/m2;

θ ultimate shear stress, PA.



 

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